25-Min Mole Enchiladas with Crispy Chicken
Jarred mole paste transforms into a rich, dark sauce in minutes. Nestled around shredded rotisserie chicken and rolled in corn tortillas, these enchiladas taste like you simmered for hours.
- Total time
- 25 min
- Servings
- 4
- Calories
- 480
- Protein
- 34g
Ingredients
- ¾ cup jarred mole paste (Doña María or similar)
- 2 cups rotisserie chicken, shredded
- 8 count corn tortillas (6-inch)
- ½ cup Mexican crema or sour cream
- ¾ cup queso fresco or cotija cheese, crumbled
- 2 tbsp sesame seeds
- 1 cup chicken broth
Instructions
- 1
Heat oven to 350°F. Whisk mole paste with chicken broth in a small bowl until smooth, about 1 minute.
- 2
Warm tortillas in a dry skillet over medium heat, 20 seconds per side, until pliable.
- 3
Spread 1/4 cup mole sauce across the bottom of a 9x13 baking dish.
- 4
Fill each tortilla with 1/4 cup shredded chicken and a drizzle of crema, then roll snug and place seam-down in the dish.
- 5
Pour remaining mole over enchiladas, scatter cheese and sesame seeds on top, and bake until bubbling at the edges, 12-14 minutes.
- 6
Drizzle with extra crema and serve hot.
Tools you’ll need
- small bowl
- whisk
- 12-inch skillet
- 9x13 baking dish
- oven
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
